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Braised beef


2 tbsp butter
1kg blade steak, cubed
1 onion, chopped
1 tsp curry powder
½ teaspoon ginger, ground
½ tsp allspice, ground
1 cup apricot nectar
¼ cup tomato puree
1 tbsp vinegar
1 tsp Worcestershire sauce
1½ tbsp brown sugar
¼ cup beef stock
¼ cup red wine
salt to taste
12 prunes, pitted and chopped
1 lemon, grated rind

1. Preheat oven to 170°C.
2. Melt butter in frying pan and brown steak quickly in batches. Transfer to a casserole dish.
3. Add a little more butter to pan if necessary and sauté onion until soft.
4. Stir
in curry powder and cook for 2 minutes. Add ginger, allspice, apricot nectar, sauces, vinegar, brown sugar, stock and wine. Stir well to lift the caramelised juices in pan.
5. Add salt and pour liquid over beef in casserole dish.
6. Cover and cook for 2 hours.
7. Add prunes and lemon rind.
8. Cook for a further 30 minutes.

Recipe courtesy of prune grower, Robyn Delves

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